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@ 𔐄
2025-04-05 20:44:00This method focuses on the amount of water in the first pour, which ultimately defines the coffee’s acidity and sweetness (more water = more acidity, less water = more sweetness). For the remainder of the brew, the water is divided into equal parts according to the strength you wish to attain.
Dose:
20g coffee (Coarse ground coffee) 300mL water (92°C / 197.6°F) Time: 3:30Instructions:
- Pour 1: 0:00 > 50mL (42% of 120mL = 40% of total – less water in the ratio, targeting sweetness.)
- Pour 2: 0:45 > 70mL (58% of 120mL = 40% of total – the top up for 40% of total.)
- Pour 3: 1:30 > 60mL (The remaining water is 180mL / 3 pours = 60mL per pour)
- Pour 4: 2:10 > 60mL
- Pour 5: 2:40 > 60mL
- Remove the V60 at 3:30